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作者机构:Department of Surgery Oregon Health and Science University Portland OR United States Faculty of Medicine University of Southampton Southampton United Kingdom Department of Pharmacy Clinical Programs Vanderbilt University Medical Center Nashville TN United States Nutrition Support Service OhioHealth Columbus OH United States Department of Medicine Royal Alexandra Hospital University of Alberta Edmonton AB Canada Division of Gastroenterology Hepatology and Nutrition Department of Medicine University of Louisville School of Medicine University of Louisville Louisville KY United States Division of Endocrinology Diabetes Metabolism and Nutrition Mayo Clinic 200 1st St. SW Rochester 55905 MN United States Department of Translational and Precision Medicine Sapienza University of Rome Rome Italy Nutrishare LLC Elk Grove CA United States Division of Pulmonary and Critical Care Medicine Medical College of Wisconsin Milwaukee WI United States AdRes-Health Economics and Outcome Research Turin Italy Department of Surgery Division of Trauma and Acute Care Surgery University of Florida College of Medicine Gainesville FL United States University Hospital Wuerzburg Department of Anesthesiology Intensive Care Emergency and Pain Medicine Germany Department of Cardiac Anesthesiology and Intensive Care Medicine Charité Berlin Berlin Germany College of Health University of Utah Salt Lake City UT United States Nutrition and Food Service Portland VA Health Care System Portland OR United States Department of Gastroenterology (LIM-35) School of Medicine University of Sao Paulo Sao Paulo Brazil Division of Anesthesiology and Critical Care Medicine Duke University Hospital Durham NC United States Surgical Oncology Clinic The Maria Sklodowska-Curie National Cancer Institute Krakow Poland NIHR Southampton Biomedical Research Centre University Hospital Southampton NHS Foundation Trust and University of Southampton Southampton United Kingdom
出 版 物:《Clinical Nutrition Open Science》 (Clin. Nutr. Open. Sci.)
年 卷 期:2025年第60卷
页 面:50-65页
基 金:Fresenius Kabi GmbH (GPP2022)
主 题:Consensus Fish oil Guidelines Lipids Parenteral nutrition Summit
摘 要:Lipids are integral to parenteral nutrition (PN) in all settings where PN is required, serving as a source of energy and essential fatty acids. In addition, lipids modulate a variety of biological functions, including inflammatory and immune responses. Moreover, fish oil (FO), which contains omega-3 fatty acids, has become an important component of modern lipid emulsions. The Lipids in PN Summit involved a panel of international experts with extensive clinical experience in PN use. They assessed the current state of knowledge and developed expert consensus statements regarding the use of lipid emulsions in patients requiring PN. This summit built upon outcomes from an earlier summit, and focused on adult patients in three distinct clinical settings: intensive care units, hospital wards, and the home environment/long-term PN. The summit workflow included identification and appraisal of scientific and clinical literature, the exchange of practical clinical experience, and the formulation of consensus statements. The latter aim to assist healthcare professionals in their decision-making processes in daily practice by providing practical guidance related to providing lipid emulsions as part of PN. This article briefly summarizes the biological effects of lipids used in PN, and then focuses on the rationale for their use in three distinct adult PN settings. Expert consensus statements are also provided, helping to bridge gaps between evidence and clinical practice, and thus complementing formal PN guideline recommendations. There is accumulating evidence suggesting that PN including FO confers clinically meaningful advantages compared with PN without FO, and has a favorable risk–benefit ratio. © 2025 The Author(s)